Caramelised butternut, beetroot and bulghur wheat with dukkah
( SERVES 4 )
Photo by Tamara West
This is a really healthy salad with loads of fibre, so it has a low glycaemic index and will keep you surprisingly full. I prefer to leave the skin on the butternut; it is tender when cooked and contains even more fibre. The dukkah gives the salad a nice texture and nuttiness.
|500 g||Butternut, (about 1/2 a small butternut), cut into 1cm thick moons|
|2||Beetroots, medium, peeled and cut into 2cm thick wedges|
|½ tsp||Ground cumin|
|2 Tbsp||Olive oil|
|2 Tbsp||Runny honey|
|¾ cup||Bulghur wheat|
|1½ cups||Chicken stock, boiling hot (made with stock powder)|
|¼ cup||Flat leaf (Italian) parsley, chopped|
|¼ cup||Coriander, chopped|
|1 to drizzle||Extra virgin olive oil, and lemon juice to taste|
|1 to serve||Plain unsweetened yoghurt|
|40 g||Feta, crumbled, to serve|
- Heat oven to 180C. Line an oven tray with baking paper.
- Place butternut and beetroot on prepared oven tray, drizzle over olive oil and honey and sprinkle on ground cumin. Season with salt and roast for 25-30 minutes until soft and slightly caramelised.
- Place bulghur wheat in a bowl with a good pinch of salt and pour over hot chicken stock and lemon juice. Cover and stand for 20-30 minutes until it is tender and fluffy, and the liquid has absorbed (if there is a little bit of liquid left, just strain it out).
- Toss bulghur wheat with roast butternut, beetroot, herbs, dukkah and a drizzle of extra virgin olive oil and lemon juice to taste.
- Divide between plates and serve with a dollop of yoghurt, sprinkling of feta cheese (if using) and extra dukkah.